Ingredients: 250g cream cheese, 0/25g milk/kloc-,70g sugar, 45g butter and 57g egg yolk.
Protein 95g, corn starch 20g, whipped cream 25g, a few drops of white vinegar.
Steps:
Prepare ingredients.
Put cheese, butter,100g milk and whipped cream into a basin, heat in water, and stir at the same time until it is smooth and free of particles.
After stirring, add egg yolk and stir well.
Mix 25 grams of milk and corn starch evenly.
Pour the evenly stirred starch milk into the egg yolk paste and stir well.
Sieve the evenly stirred egg yolk paste twice, and crush it with a scraper if it doesn't leak.
Sieved egg yolk paste for later use.
Beat egg whites into an oil-free and water-free basin, add white vinegar, and add white sugar twice at low speed.
When it is sent to lift the eggbeater, it has a soft small sharp corner (close to wet foaming state).
Mix egg whites and egg yolk paste and stir well.
Spread oil paper on the bottom of the six-inch movable bottom die and pour in the prepared cake paste. Wrap the bottom of the mold with tin foil (preferably with two layers), add hot water with the height of 1.5 cm to the baking tray, and put the mold into the baking tray. Preheat the oven at 180℃ for five minutes, bake at 175℃ 15 minutes and bake at 160℃ for 30 minutes, and decide whether to cover the tin foil according to the coloring degree.
Don't take it out immediately after baking, put it in the oven to room temperature, and then put it in the refrigerator 12 hour.
After refrigeration, demould and eat.
Small iron stone
Corn starch is easy to precipitate, so stir with milk before adding egg yolk paste. The protein should be beaten into an oil-free basin without water, and the protein should be sent to near wet foaming. The mold must be wrapped with two layers of tin foil to prevent water from entering.
(b) Cheesecake practice
Ingredients: 6 eggs, milk 100ml, proper amount of sugar, 20g of butter, and cheese 150g.
2 grams of lemon juice, 50 ml of whipped cream and 50 grams of chestnut powder.
Steps:
Soak the cheese in milk and let it stand at room temperature for half an hour.
After half an hour, heat in water and stir until the cheese melts.
Add butter to the cheese paste and stir.
Set aside the mixed cheese paste for use.
Egg yolk and egg white are separated, egg white
Egg yolk and egg white are separated, egg yolk
Beat the egg whites, add sugar three times and drop lemon juice.
The yolk is fat, and it's ugly to play with.
Add the egg yolk to the cheese paste.
blend evenly
Sieve cheese paste
Add the egg whites into the sifted cheese paste and stir well.
Pour the cheese paste into a 6-inch cake mold.
Put the cake mold into the preheated oven, add water to the tray, and bake it in the upper and lower tubes. My oven uses 160 degrees, about 70 minutes. PS: In the process of making cakes, add sugar according to your own taste.